Blood Orange and Pineapple Muffins recipe

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Ingredients

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon salt
2 blood oranges, zested and juiced
½ cup butter, melted
2 eggs, lightly beaten
1 ¼ cups chopped fresh pineapple

Nutrition Info

181.7 calories
carbohydrate: 28.8 g
cholesterol: 38.5 mg
fat: 6.6 g
fiber: 1.1 g
protein: 2.7 g
saturatedFat: 3.9 g
servingSize: -
sodium: 183.7 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.

  2. Mix flour, sugar, baking powder, and salt together in a bowl. Add blood orange zest and juice, butter, and eggs, mix with a wooden spoon until just combined. Fold pineapple into the batter.

  3. Spoon batter into the prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Recipe Yield

16 muffins

Recipe Note

A delicious muffin to make when the Moro orange (blood orange) is in season. It is best made with fresh pineapple.

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